chezpei.com

Trying to eat something delicious, each and every day.

Friday, March 19, 2010

Chicken Salad Sandwich

Hey check it out! I made myself a healthy lunch today. I took a piece of pan fried chicken breast and cubed it to make a simple chicken salad with mustard, mayo, and celery. Then I piled some onto a slice of toast and half a sliced avocado, and ate the leftover rib of celery as a side of fiber. Not too shabby. Certainly beats eating out again!

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Tuesday, December 01, 2009

Wood Tavern

Wow, serious deliciousness alert. I never get out to Oakland, but I might be using BART to get to Rockridge more often from now on. This is, bar none, the best pastrami sandwich I've ever had in my life. The meat is meltingly tender, buttery sheets of fat and lean meat sliced paper thin and soaked in juice. The bread is soft and fluffy on the inside but firm enough on the outside to hold everything together, and the sandwich is packed so full that I had to eat several mouthfuls of pastrami before I could even pick it up. $10 is a lot for a sandwich, but for this sandwich it was well worth it.

J, are you reading? Wipe off your keyboard and come home, I saved you half!

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Wednesday, September 23, 2009

Breakfast Sandwich

I've woken up starving every single day this week. So far I've tried to keep things under control with oatmeal or yogurt in the morning, but today I said to hell with it and made myself a breakfast sandwich.

Guacamole, lightly fried ham, and an egg over easy in all its gooey glory. What's scary is that I felt full after eating half of this monster, and ten minutes later I was hungry enough to eat the rest of it. Oh well, at least it's cool enough today to go for a run.

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Monday, September 21, 2009

Buckhorn Grill

Met up with J for lunch before getting my flu shot today. Yup, it's that time of year, boys and girls!

This is a Little Buck sandwich. Four ounces of sliced tri-tip with thick bands of grilled onions, with au jus and a container of mustard and horseradish. Yum! It's still just high end food court fare, but the sandwich was meatier than I thought it would be, and very pink and flavorful. Unfortunately, I didn't move the onions aside before taking a photo. You'll just have to believe me!

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Wednesday, September 09, 2009

Waffled Sandwich

I've decided a lot of things taste better when they're cooked in a waffle iron. Today's lunch was a sandwich of whole wheat bread, hot salami, heirloom tomatoes, and Beecher's Marco Polo cheese which has large black peppercorns in it. The side was a simple sliced tomato and cucumber salad with some salt and balsamic vinegar.

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Thursday, July 23, 2009

PB&B Sandwich

Flash back to childhood:

Everyone had peanut butter and jelly sandwiches as a kid, but as I got older I switched to liking peanut butter and banana sandwiches instead. And with all the long runs I've been taking, it's become a daily snack. Whole wheat toast, lightly sweetened peanut butter (sorry, Skippy), and sliced bananas really kills hunger pangs and contains a nice combination of protein and carbohydrates for long lasting satiation and enough sugar to provide an instant pick-me-up. I eat one of these for breakfast, and if I'm feeling especially ragged I have one right before bed.

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Tuesday, June 02, 2009

Roasted Red Pepper Walnut Spread

It's not what one would call a beautiful sandwich, but I didn't have any fancy greens to put in my sandwich today but wanted to share a new recipe for a great sandwich spread. You can use the spread as a dip for vegetable sticks or with crackers and cheese, but it really adds a pop of tangy, sweet flavor and some extra protein and vitamins to a ho hum sandwich.

RECIPE (makes enough for 3-4 sandwiches, depending how generous you are with it)
  • 1 red bell pepper
  • 1/4 cup walnuts or pecans, toasted
  • 1-2 teaspoons balsamic vinegar
  • 1 slice whole wheat toast, crusts removed
  • 1/4 cup olive oil (you might not use all)
  • salt and pepper to taste
Slice the bell pepper in half, spray with cooking spray or brush with olive oil, and broil for five minutes on each side or until the skin is blackened and peeling off in places. Remove the bell pepper and put it in a tightly sealed container until it cools. The steam will cook it completely and make the skin easy to remove. When the bell pepper is cool enough to handle, peel off the skin and remove the stem, seeds, and white pith inside.

Place the bell pepper in the bowl of a food processor with the rest of the ingredients, minus the olive oil, salt, and pepper. Process until grainy, scraping down the sides of the bowl as necessary. When you have large even crumbs, drizzle the olive oil into the food processor until you have the desired consistency. The spread should be thick but spreadable, like an olive tapenade or thick tartar sauce.

This was a really tasty first run, but in the future I'd experiment with a few different herbs, olives, and/or anchovies.

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Friday, May 29, 2009

BLT

A BLT: possibly my favorite sandwich. I think everything's pretty self explanatory here.

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Thursday, May 28, 2009

Tuna Melt

I try not to buy plain white bread. It's starchy, full of hidden sugar, has no nutrients, and doesn't contain much protein. But J bought a loaf while I wasn't looking, and I remembered that white bread does fry up more evenly golden than any whole wheat.


But I was right; it doesn't make you full. One whole tuna melt in my stomach and I'm ready for another one. That doesn't usually happen after two slices of Orowheat whole wheat bread!

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Thursday, May 14, 2009

Chicken Wrap with Yogurt Sauce

This is what J had for lunch today.

Remember when I said I'm trying harder to remember to grill up a chicken breast and use it creatively throughout the week? This is four slices of breast meat, or about half of an average sized chicken breast. That's less than half of what most Americans would consider an entree size, but it's more than enough for a big chicken wrap. I added sliced cucumbers, sliced romaine lettuce, and a helping of yogurt that had been mixed with garlic, onions, cucumber, and salt.

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Monday, April 27, 2009

Korean BLT

Thanks, S, for this amazing idea.

A Korean BLT is just a traditional BLT but with the bacon substituted with bulgogi. When S told me her friend's mom fed them this as kids, I thought "What a fun idea." After I made one and ate it, I thought "OMG, how am I going to resist eating this every day?"

Mmmm....closeup shot. It's so delicious. I have no words.

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